Monday, July 23, 2007

Tasty vegan recipes

I need to make so many things from this blog. Her pictures are great too! Next week addition (thank you 'fat free vegan':

Farmers' Market Quinoa

For the quinoa:
  • 1 1/2 cups quinoa
  • 2 1/4 cups water
  • 2 cloves garlic, minced
  • 1/2 tsp. dried oregano
  • 3/4 tsp. salt (omit for low-sodium)

1 cup chopped onion
1 medium eggplant, cut into 1/4-inch cubes
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
2 medium yellow squash or zucchini -- cut into 1/4-inch cubes
4 cloves garlic -- minced
1 16-ounce can diced tomatoes (I use Muir Glen fire-roasted)
1 cup cooked chickpeas
1/2 cup soy milk
1/2 tsp. dried oregano
1/2 cup minced fresh basil -- or 2 tablespoons dried basil
salt and freshly ground black pepper, to taste
soy parmesan (optional)

Rest of recipe to be found here.

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